Grilled Pork Tenderloin Marinated in Mostarda di Frutta

Ingredients

• 3 pound pork tenderloin, trimmed
• 1 cup dry red wine (a Zinfandel works well)
• 1 cup red wine vinegar
• 1 1/2 cups sugar
• 1/4 teaspoon mustard seed (black)
• 2 medium peels of lemon zest
• 1 stick of cinnamon
• 1 pint fresh raspberries (well mashed)
• 1 pint fresh blueberries (well mashed)
• 1 pint fresh blackberries (well mashed)

Instructions

1. In a medium saucepan, combine the wine, vinegar, sugar, mustard seed, lemon zest, and cinnamon stick. Bring it to a boil.
2. Remove from heat and immediately stir in the fruit and let cool to room temperature.
3. Place the tenderloin in a non-reactive dish or pan and generously brush the mostarda on the tenderloin.
4. Cover with plastic wrap and refrigerate for at least 4 hours (I prefer overnight). Turn the tenderloin while it is marinating, once every couple hours.
5. Time to heat up the grill.
6. Remove the pork loin from the marinade and gently pat with a paper towel to remove the excess.
7. Lightly brush the tenderloin and place on the grill over the coals/heat source at a distance of about 5 inches.
8. Turn the tenderloin every 10 minutes until the internal temperature reaches 160 degrees Fahrenheit.
9. Remove from the grill and place on a rack or cutting board to rest for at least 10 minutes.
10. After resting slice the tenderloin on the bias.